Serves: 8
Total Calories: 1,145
Melt butter in a heavy 4-qt. saucepan add flour. Cook and stir until thick and bubbly remove from the heat. Gradually blend in broth. Add next seven ingredients return to the heat and bring to a boil. Reduce heat cover and simmer for 20 minutes or until vegetables are tender. In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat over medium until melted.
© Copyright Reiman Publications, 1993-1997
This Cheesy Vegetable Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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